My mom went through a phase of always having store-bought English muffins in the fridge. She would eat them plain, or for breakfast as a sandwich. To be quite honest, I was not fond of these at all and, naturally, this sparked the curiosity in me to figure out a way to create an enjoyable English muffin. The priority is to be able to create the nooks and crannies that make them a perfect vessel for sweet and savory spreads. Second to getting the texture right is flavor. I want the comforting flavor of an English muffin with a touch of whole grains and strong hints of proper fermentation. When they don’t taste like they’ve been sitting in a plastic bag for a long time, English muffins are actually quite phenomenal. A must-make item for any home that needs quick and delicious breakfast bread.

　　

Ingredients

Makes 10 English muffins

　　

Levain build:

50 g mature sourdough starter

　　50 g bread flour

　　50 g whole-wheat flour

　　100 g warm water

　　

Dough mix:

250 g bread flour

　　100 g all-purpose flour

　　50 g semolina flour, plus more for dusting

　　50 g whole-wheat flour

　　50 g spelt flour

　　310 g water

　　100 g levain

　　20 g salt

　　Cornmeal, for dusting

　　

Build the levain:

Step 1

In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.

　　

Make the dough:

Step 2

In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don’t be afraid to rip this dough while you knead with your palm and then bring it back together again.

　　

Step 3

Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.

　　

Shape and proof the dough:

Step 4

Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.

　　

Step 5

Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.

　　

Step 6

Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.

　　

Step 7

Cover the English muffins and let proof at room temperature for 1 hour.

　　

Cook the muffins:

Step 8

Heat a cast iron skillet over medium-low heat.

　　

Step 9

Dust the skillet with cornmeal and semolina.

　　

Step 10

Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.

　　

Step 11

Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.

　　From New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads © 2020 by Bryan Ford. Reprinted with permission by Quarry Books, an imprint of the Quarto Group.Buy the full book from Amazon or Bookshop.